Wilted Mustard Greens Recipes

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WILTED MUSTARD GREENS



Wilted Mustard Greens image

This vegetarian-friendly side dish is full of delicious and nutritious greens. Mustard greens are delicious alongside any one of our BBQ mains.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 4

2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 pound mustard greens, washed, rinsed, trimmed, and stems removed
Kosher salt and freshly ground black pepper

Steps:

  • In a small pan over low heat, combine the oil and garlic and cook until the garlic turns brown and crisp. Do not overcook.
  • Add the mustard greens and cook until wilted and tender, about 3 to 5 minutes. Season with salt and pepper and serve.

WILTED MUSTARD GREENS



Wilted Mustard Greens image

Mustard greens have a strong, peppery, almost bitter flavor. Kale, spinach, or Swiss chard can be substituted for a more mellow taste.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8

6 ounces (about 8 slices) thickly sliced bacon, coarsely chopped
2 shallots, finely chopped
3 garlic cloves, minced
4 pounds mustard or turnip greens, stems removed, cut into 1-inch pieces
2 cups homemade or low-sodium canned chicken stock
2 tablespoons cider vinegar
Coarse salt and freshly ground pepper
Hot sauce (optional)

Steps:

  • Heat an 8-quart soup pot over medium heat. Add bacon; cook, stirring occasionally, until crisp. Drain on paper towels.
  • Add shallots and garlic to pan with bacon fat. Saute until tender, about 2 minutes.
  • Add greens and stock; toss well to coat. If all greens don't fit, let wilt in pan until there is room to add more. Cover; cook until all greens are wilted, about 10 minutes, tossing occasionally. Uncover; cook until greens are tender and most liquid has evaporated, about 10 minutes more.
  • Stir in the vinegar, season with salt and pepper, and serve warm garnished with the bacon and hot sauce, if using.

WILTED GREENS



Wilted Greens image

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 6

2 1/2 pounds mixed greens, such as collard, mustard, kale, turnip, chard, or escarole
4 ounces sliced bacon, cut into 1-inch pieces
6 scallions, cut into 1/4-inch slices, or 1 cup sliced spring onions
1 garlic clove, minced
3 tablespoons cider vinegar, plus more to taste
Kosher salt and freshly ground black pepper

Steps:

  • Fill a large bowl with cold water. Trim and discard the greens tough stems, tear the leaves into pieces and wash them in the water. (If the greens are very dirty wash them in several changes of water.) Lift the greens from the water, and put them in a colander to drain. Set aside.
  • In a large Dutch oven or soup pot, cook the bacon over medium heat until browned and its fat has rendered, about 4 to 5 minutes. Add the scallions and cook for 2 minutes. Add the garlic and cook 1 minute more. Add the greens in batches, starting with the tougher greens, like kale, and ending with the more tender ones, like chard, stirring each batch as they wilt, before adding more. Add 1/2 cup water and cook, covered, stirring once or twice, until tender, about 10 minutes. Add the vinegar and season with salt and pepper to taste. Serve immediately.

WILTED MUSTARD GREENS



Wilted Mustard Greens image

From Best of Gourmet. These greens can be made ahead and then cooked in the garlic butter for final presentation.

Provided by mary winecoff

Categories     Greens

Time 45m

Yield 12 serving(s)

Number Of Ingredients 4

4 lbs mustard greens, stems and coarse ribs discarded
2 large garlic cloves, minced
3 tablespoons unsalted butter
salt and pepper

Steps:

  • Cook mustard greens in 2 batches in a 6 to 8 quart pot of boiling salted water, stirring to submerge, until wilted and tender, about 5 minutes. Transfer to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing to squeeze out excess moisture, then coarsely chop.
  • Cook garlic in butter in a 4 to 6 quart heavy pot over moderately low heat, stirring until softened, about 2 minutes. Add boiled greens, salt and pepper and cook, covered stirring occasionally until heated through, about 5 minutes.

WILTED MUSTARD GREENS



Wilted Mustard Greens image

Categories     Garlic     Leafy Green     Sauté     Thanksgiving     Vegetarian     Quick & Easy     Low/No Sugar     Winter     Family Reunion     Mustard Greens     Boil     Gourmet

Yield Makes 12 servings

Number Of Ingredients 5

4 lb mustard greens, stems and coarse ribs discarded
2 large garlic cloves, minced
3 tablespoons unsalted butter
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste

Steps:

  • Cook mustard greens in 2 batches in a 6- to 8-quart pot of boiling salted water , stirring to submerge, until wilted and tender, about 5 minutes. Transfer with tongs to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing to squeeze out excess moisture, then coarsely chop.
  • Cook garlic in butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, about 2 minutes. Add boiled greens, salt, and pepper and cook, covered, stirring occasionally, until heated through, about 5 minutes.

WILTED AUTUMN GREENS WITH HONEY MUSTARD VINAIGRETTE



Wilted Autumn Greens with Honey Mustard Vinaigrette image

Provided by Anne Stiles Quatrano

Categories     Salad     Leafy Green     Mustard     Side     Bake     Dinner     Salad Dressing     Butternut Squash     Fall     Winter     Honey     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Serves 6

Number Of Ingredients 16

1 medium African or small butternut squash
2 Moonglow or Asian pears, cored, peeled, and diced (about 1 cup)
1 tablespoon olive oil
1/2 cup (about 12) chestnuts
10 shallots, peeled
1/3 pound (about 2 bunches) tender komatsuna leaves or fresh spinach, torn
1/3 pound (about 2 heads) tatsoi, torn
1/3 pound (about 2 bunches) mustard greens, torn
For the Vinaigrette
8 ounces bacon, diced
2 tablespoons Dijon mustard
2 tablespoons local honey
1/4 cup Champagne vinegar
1 teaspoon chopped fresh thyme
1 teaspoon freshly ground pepper
1/3 cup canola oil

Steps:

  • Preheat the oven to 400°F.
  • Peel the squash: First cut into two cross sections, scrape out the seeds, and place the squash, flat side down, on a cutting board. Work around the squash with a sharp knife or peeler, making sure to remove the layer of lighter colored flesh under the skin as well as the skin. Dice into 1/2-inch cubes to make about 1 cup (reserve any leftovers for another use).
  • Arrange the diced squash and pears on a baking sheet and toss with the oil. Roast until browned, about 20 minutes; set aside at room temperature.
  • Make a cross slit on the rounded end of each chestnut with a sharp paring knife. Place on a baking sheet and roast for 15 minutes, or until the cut sections on the bottoms of the nuts just start to curl. Peel the chestnuts as soon as they are cool enough to handle, as they will peel the easiest when hot. Cut into quarters and set aside.
  • Reduce the oven temperature to 350°F. Wrap the shallots in parchment paper and then in aluminum foil. Bake until tender and slightly caramelized, about 1 hour. Once the shallots are cool enough to handle, chop coarsely and set aside.
  • To make the vinaigrette: In a large sauté pan, cook the bacon over medium heat until crispy; transfer the bacon to a paper towel-lined plate and reserve the fat in the pan. Once the fat has cooled slightly, strain through a fine-mesh strainer into a measuring cup that has a spout. in a blender or food processor, combine the mustard, honey, vinegar, thyme, and pepper and blend for 30 seconds. Slowly add the strained warm bacon fat and the oil through the cap of the blender or the feed tube of a food processor, blending until thoroughly combined Pour the vinaigrette into a large mixing bowl.
  • Add the squash and pears, chestnuts, shallots, bacon, komatsuna, tatsoi, and mustard greens to the mixing bowl and toss with the warm vinaigrette. Serve immediately.

WILTED MUSTARD-GREEN PASTA



Wilted Mustard-Green Pasta image

For variety, try adding black olives or roasted red peppers to this dish.

Yield Serves 4 as a main course or 6 as a first course

Number Of Ingredients 5

1/2 pound short pasta such as gemelli
1 to 2 bunches mustard greens (about 1 pound)
3 garlic cloves
2 lemons
2 tablespoons olive oil

Steps:

  • Bring a 6-quart kettle three fourths full with salted water to a boil for pasta.
  • Remove and discard ribs from greens. Coarsely chop greens and finely chop garlic. Finely grate zest from lemons.
  • Cook pasta in boiling water until al dente. While pasta is cooking, in a 12-inch nonstick skillet cook zest and garlic in oil over moderate heat, stirring, until garlic is golden and remove skillet from heat. Add greens to garlic mixture with salt and pepper to taste, tossing with tongs until greens are wilted. Reserve 1/2 cup pasta cooking water and drain pasta in a colander. Add hot pasta and 1/4 cup reserved pasta cooking water to greens and cook over moderately low heat, tossing until combined well. If mixture is too dry, stir in more pasta cooking water.

WILTED GREENS



Wilted Greens image

Categories     Leafy Green     Vegetable     Side     Low Carb     Quick & Easy     Spinach     Fall     Winter     Chard     Mustard Greens     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 5

3 tablespoons butter
1 large bunch Swiss chard, stems cut from leaves and discarded, leaves torn
1 large bunch mustard greens, stems trimmed, leaves torn
1 10-ounce bag spinach leaves
1/3 cup chicken stock or canned low-salt chicken broth

Steps:

  • Melt butter in heavy large pot over medium-high heat. Add all greens and stock. Cover and cook until greens wilt, stirring occasionally, about 3 minutes. Uncover; cook until juices thicken slightly, about 4 minutes. Season with salt and pepper.

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